Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 9-11 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in 4 cups of fresh spinach and chopped sun-dried tomatoes, cooking for 2-3 minutes until the spinach wilts down.

Reduce heat to low and pour in 1 cup of heavy cream, stirring gently to combine and simmer for about 3 minutes.

Add ½ cup of grated Parmesan cheese, ¼ teaspoon of red pepper flakes, and salt and pepper to taste. Stir until the cheese melts.

Gently toss in the drained spaghetti, ensuring it’s well coated with the creamy sauce.

Transfer to plates, garnish with fresh basil if desired, and serve hot.